Evening Republican, Volume 18, Number 263, Rensselaer, Jasper County, 6 November 1914 — TO KEEP EGGS FRESH. [ARTICLE]

TO KEEP EGGS FRESH.

Simple Method of Preserving Them for at Least Eight Months. Fresh eggs in cold storage at 34 degrees Fahrenheit undergo little if any change, for this temperature is sufficient to limit the activities and pre- . vent the growth of the more common bacteria. ' The problem of preserving eggs by excluding air has brought forth numerous methods. According to American Medicine investigators several years ago-conducted a series of tests, keeping the eggs for about eight, months in some 20 different ways, and found that imfiaersed in brine all were unfit for use. Wrapped in paper, 80 per cent.Jsad. Packed in bran or coated with paraffine, 70 per cent. bad. Immersed in salicyclic acid. 50 per cent bad. Coated with shellac or colodion, 40 per cent bad. Packed in wood ashes, 20 per. cent ' bad. Coated with vaseline or immersed in a solution of water glass Or lime water, none baa. From these experiments, as well as many others, it has been found that a solution of water glass offers about the best method of preserving eggs, aside from cold storage. Wt-er glass is the common name for potassium or sodium silicate, and is obtained in the shops in the form of a thick liquid something like glycerine. One part of this to nine of sterile water makes a preserving fluid of the proper strength. The eggs should be packed in a - clean, sweet vessel, and the solution poured over them until they are well covered. Preserved in this way in a cool place they win keep for months and often cannot be distinguished in appearance from the fresh article. It is generally conceded that they lack the flavor of new laid eggs, but are in no way Inferior in nutritive value.